09 January 2011

Cranberry Pineapple Tart Cookies


This is my first cookies for this year CNY...Cranberry Pineapple Tart Cookies! I'm pretty satisfy with it pastry texture, it is light and full of butter flavour! 



Pineapple filling which I bought from Giant, it is very sticky and easy to roll into small balls.


Pineapple tart cookies ready for oven. Place a piece of dry cranberry on top of each pineapple tart to enhance the presentation. The pastry dough was not easy to handle, it soften easily. I divided the dough into smaller portions and keep others chill when I work on one. 


Recipe adapted from 苏联妈妈

140g all purpose flour
10g cornflour
140g cake flour
225g butter
40g sugar
40g milk powder
1 egg yolk
some pineapple jam filling


egg wash: 1 egg yolk and 1 tbsp icing sugar, stir until sugar dissolve.  

Steps:
1. Line a baking tray with parchment paper. Preheat oven to 175C. With hands, rub in butter to all the other ingredients until a crumbly texture.
2. Lightly pat it into a dough form and wrap it with a cling wrap. Chill for 30mins. In the meantime, roll out your pineapple jam filling into their shape.
3. Flatten it and wrap the jam filling. For nastars, pipe out the pastry dough and roll the pineapple jam filling into the pastry.
4. Bake for 20mins or until slightly brown. Let it cool on a wire rack before storing.




This is not a perfect pineapple tart cookies roll, but is pretty enough to serve my family and friends ^_^ Wishing all bloggers Happy Baking and 兔年吉祥如意!  



I'm submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) which hosted by J3ss Kitch3n